Pastry for mince pies?

Just regular pie crust. 2 cups all purpose Flour, 2/3 cup shortening, tsp salt, 6 tbsps cold water.Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.

Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.

Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.

I buy the frozen ones, they taste as good if not better than my own. Fill uncooked pie crust w/mince meat, fold second crust on top, cut venting holes, seal edges. Or make a lattice crust on top, cut strips & cover.

Puff pastry or Shortcrust pastry. It does not matter which you use.Do not become a martyr by making your own, just by the frozen stuff. It is as good as if not better than some homemade.

Puff pastry or shortcrust pastry.Personally I like shortcrust best and at this time of the year use ready made chilled or frozen.Life,s too short not to take short cuts now and then.Happy Christmas.

usually shortcrust. get the new roll out brand. I always keep a square of this and puffed pastry in my freezer

375g/13oz gluten-free and wheat-free flour with xanthan gum OR 200g/7oz chickpea (gram) flour with 175g/6oz rice flour

150g/5oz butter OR dairy-free margarine

1 egg (optional)